Toasted Orzo with Peas and Parmesan
User Reviews
4.6
Toasted Orzo with Peas and Parmesan
Description
Toasted Orzo with Peas and Parmesan begins by sautéing onion and garlic in butter to build a flavor base. Orzo pasta is then toasted in the pan until golden, enhancing its nuttiness. Chicken broth is added, and the orzo is simmered gently until tender and the liquid is absorbed, forming a creamy consistency without added cream. Off heat, thawed peas, grated Parmesan cheese, and minced fresh parsley are stirred in, warming the peas gently and adding richness and brightness to the dish.
The result is a subtly textured side dish combining the chewy bite of pasta with savory notes from broth and cheese. The peas lend sweetness and a slight pop, while parsley offers fresh herbal accents. Lemon wedges served alongside add an optional acidic brightness.
Use this orzo as a side for chicken, fish, or pork, or incorporate it into a vegetable-forward meal. It’s flexible, comforting, and brings pleasing textural contrast.
Feel free to substitute peas with other vegetables like shredded zucchini to vary flavors and nutrition while keeping the tender, creamy orzo base.
Ingredients
- 2 tablespoons butter
- 1 small onion minced
- ¾ teaspoon salt
- 2 medium garlic minced, cloves
- 1 ¼ cups orzo
- 2 ½ cups chicken broth low-sodium
- 1 cup peas thawed, frozen
- 1 ounce Parmesan Cheese grated (about 1 cup)
- 2 tablespoons parsley fresh minced leaves
- black pepper ground
- 1 lemon cut into wedges, for serving (optional
Instructions
- Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes.
- Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes. (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you’ll be left with undercooked pasta.)
- Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through, about 2 minutes. Season with salt and pepper to taste and serve with the lemon wedges.
Notes
- Try substituting peas with other vegetables such as shredded zucchini for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings as a side dish
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 221kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 435mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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